Melt-in-Your-Mouth Strawberry Buttermilk Pound Cake: A Delicious Treat
Introduction
Who doesn’t love a good pound cake? It’s dense, moist, and incredibly satisfying. But when you add fresh strawberries and the tangy goodness of buttermilk, you get a dessert that’s simply irresistible. This melt-in-your-mouth strawberry buttermilk pound cake is perfect for any occasion, whether it’s a family gathering, a potluck, or just a treat for yourself.
History of Pound Cake
Pound cake dates back to the 1700s, named for its original recipe that called for a pound each of butter, sugar, eggs, and flour. Over time, this rich, dense cake has evolved, with bakers adding various flavors and ingredients to create new, exciting variations. Today, we’re exploring one such delightful twist with strawberries and buttermilk.
The Magic of Buttermilk
Buttermilk is a fermented dairy product, known for its tangy flavor and creamy texture. It’s a staple in many Southern recipes, adding moisture and a subtle tang to baked goods. The acidity of buttermilk also helps tenderize gluten, resulting in a softer, more tender crumb—perfect for our pound cake.
Ingredients for Strawberry Buttermilk Pound Cake
To make this delicious cake, you’ll need the following ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, diced
Step-by-Step Baking Instructions
1. Preparing the Ingredients: Start by preheating your oven to 325°F (165°C). Grease and flour a bundt pan or two loaf pans. Wash and dice the strawberries, setting them aside.
2. Mixing the Batter: In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. In another bowl, whisk together the flour, baking soda, and salt.
3. Combining Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Stir in the vanilla extract and fold in the diced strawberries.
4. Baking the Cake: Pour the batter into the prepared pan(s) and smooth the top. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips for Perfect Pound Cake
To achieve the perfect texture, make sure your butter is at room temperature and beat it thoroughly with the sugar. Don’t overmix the batter once you add the flour, as this can make the cake dense. Lastly, ensure your oven is properly preheated before baking.
Alternative Ingredients and Variations
For a dairy-free version, substitute the buttermilk with a mixture of almond milk and a teaspoon of vinegar. You can also experiment with other fruits like blueberries, raspberries, or even peaches. A touch of lemon zest or a splash of almond extract can add a delightful twist.
Serving Suggestions
This strawberry buttermilk pound cake is delicious on its own, but you can take it up a notch with a dollop of whipped cream or a scoop of vanilla ice cream. For a fancy presentation, dust the top with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk.
Storing and Freezing Pound Cake
To keep your pound cake fresh, store it in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to three months. Thaw at room temperature before serving.
Nutritional Information
This cake is a delightful indulgence, but it’s also packed with some benefits. Strawberries are rich in vitamins, antioxidants, and fiber, while buttermilk provides calcium and probiotics. A slice of this cake offers a balance of indulgence and nutrition.
Common Questions About Baking Pound Cake
1. How can I make the cake more moist? Ensure you measure your ingredients accurately and avoid overbaking. Adding an extra egg yolk can also enhance moisture.
2. Can I use frozen strawberries? Yes, but thaw and drain them well to avoid excess moisture in the batter.
3. What can I substitute for buttermilk? You can use a mixture of milk and vinegar or lemon juice as a buttermilk substitute.
4. How do I prevent the cake from sticking to the pan? Grease and flour your pan thoroughly, or use a non-stick baking spray.
5. Can I add a glaze or frosting? Absolutely! A lemon glaze or cream cheese frosting pairs wonderfully with this cake.
Troubleshooting Your Pound Cake
If your cake turns out dry, it might be overbaked, or the oven temperature could be too high. If it’s too dense, you may have overmixed the batter or used cold ingredients. For a cake that falls apart, check your measurements and ensure your baking soda is fresh.
Personal Touches and Memories
I remember the first time I baked this cake for a family picnic. The sweet aroma filled the kitchen, and the first bite was pure bliss. It quickly became a family favorite, and now, every summer, we look forward to enjoying this delightful treat together.
Conclusion
There’s something incredibly satisfying about baking a pound cake from scratch. This strawberry buttermilk pound cake, with its moist texture and vibrant flavors, is sure to become a staple in your baking repertoire. Give it a try—you won’t be disappointed!
FAQs
- How can I make the cake more moist? Ensure you measure your ingredients accurately and avoid overbaking. Adding an extra egg yolk can also enhance moisture.
- Can I use frozen strawberries? Yes, but thaw and drain them well to avoid excess moisture in the batter.
- What can I substitute for buttermilk? You can use a mixture of milk and vinegar or lemon juice as a buttermilk substitute.
- How do I prevent the cake from sticking to the pan? Grease and flour your pan thoroughly, or use a non-stick baking spray.
- Can I add a glaze or frosting? Absolutely! A lemon glaze or cream cheese frosting pairs wonderfully with this cake.
Happy baking!
Ingredients
- 1/2 cup shortening
- 1/2 cup butter
- 2 cups granulated sugar
- 3 ounce package strawberry gelatin I used Jello brand
- 5 large eggs at room temperature
- 1 cup buttermilk (whole milk can be used) at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 2 and 1/2 teaspoon baking powder
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
- In a separate bowl, whisk together the 3 cups flour, baking powder, baking soda, and salt. Gradually add to the creamed mixture alternately with buttermilk, starting and ending with the flour mixture. Mix in vanilla.
- Toss the chopped strawberries with 1 tablespoon of flour to coat. Gently fold the strawberries into the batter.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
